Tea

Learn how to use fennel stalks and leaves to make chicken with chapatti and sausage stuffing in this free cooking video.

Expert: Leah Schaefer
Bio: Leah Schaefer works for Matt Senatore’s private catering.
Filmmaker: matt senatore

Duration : 0:1:34

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Technorati Tags: bread, chicken, ciabatta, classes, cook, cooking, dish, dressing, food, Gourmet, gravy, how, make, poultry, Recipes, sandwich, sausage, stuffing, tips, to, videos

X-Room is featured at CN8- Comcast’s Art fennel Show on January 18, 2008 by Jam Sardar, Correspondent. X-Room is experimental guestroom at the University of Delaware Courtyard by Marriott, Newark, DE. This room is used as a testing ground for new technologies in the hospitality industry.

KEY FACTS: The X-Room is based on the orignal Guestroom 2010 concept, created by the HFTP – Hospitality Financial & Technology Professionals, an international association with 4,600 members worldwide.

The X-room is a fully-operational hotel guestroom at the Courtyard by Marriott Newark – University of Delaware, located in Newark, DE.

The hotel is owned by the University of Delaware and managed by Shaner Hotels, who have played a major role in bringing a teaching hotel to campus, and in the development of the X-Room.

“Our X-room was inspired by the Guestroom 2010 project, which originated with the Hospitality Financial & Technology Professionals organization,” said Dr. Cihan Cobanoglu. “However, the key difference is that in our X-room, actual guests and staff members get to use these new systems. Our goal is to determine the acceptance levels of these technologies, and the impact they make on guest satisfaction and staff efficiency.”

For more information on the X-Room: http://www.experimentalguestroom.com
For more information about University of Delaware:
http://www.udel.edu
For more information about HRIM:
http://www.hrim.udel.edu
For more information about Dr. Cihan Cobanoglu, X-Room Manager
http://www.cihan.org
For more information on HFTP: http://www.hftp.org
For more information on Shaner: http://www.ShanerCorp.com

Duration : 0:6:17

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it’s the leaves on top. all you need is the bulb. the leaf can be used as a garnish if you want.

I also have an onion, garlic, ginger, corriander, paprika and basil.

I’m trying to figure out the best way to combine these vegitables as a soup, or several soups.

What do you suggest?
I have some red lentils and some mixed lentils too!!

use the veg and loose the fennel its too strong in flavour onions ok for the soup but leave the rest for another day

Art fennell interviews Teddy P. about his career and living with a spinal cord injury.

Duration : 0:8:2

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Technorati Tags: 6/7/07, art, Cord, Fennell, Inury, Pendergrass, Reports, Spinal, Teddy

I steam it, I have a large 3 tier steamer and I do all my veggies that way.

I used the tea, it helps, but, hard to get, only find on Ebay, my husband found some fennel seeds at the Health food store(didn’t ask how to use them), how do I use them for this condition?

Grind the seeds in a coffee bean grinder and make a tea with the powdered seeds. Peppermint is also great for any kind of spasms.

My husband is Indian and I’d like to cook some dishes the both of us can enjoy.

Here’s a good site for recipes:

http://www.food-india.com/

Although tumeric and chilies are standard components of Indian cuisine, you can certainly cook without them. The same with fennel.

Either omit those ingredients or find recipes that don’t use them. If you find a recipe that doens’t have tumeric or fennel, but still has chilies, just omit them.

Different regions of India use different spice combinations—so look into dishes from different areas and you may find recipes that suit your taste.

I’ve never tried it before, it’s supposed to be very good for you.

. Grill it

Simple and straight forward! Cut it into ½ inch wide rounds (much like you would slice an onion), brush it with olive oil and toss it on your well heated grill, or griddle. Grill on each side about 5 minutes until dark golden ridges appear. Grilling fennel with give it sweet and smoky taste.

2. Sauté it

Sauted Fennel

Same thing as with grilling: cut into either ½ inch rounds, or cut vertically into four triangular shapes, then cut each triangle into half again and sauté until golden brown on each side and soft in a tablespoon of olive oil, or oil and butter mixed together. Add a pinch of salt and pepper or season with other fresh herbs to taste.

3. Add to Soups and Stews

I have been looking for a magic solution to getting around my wife’s allergy to onion for years now. The closest I came up with is using a mixture of fennel and green cabbage in soups and stews. It definitely adds great flavor, otherwise absent without onion and comes pretty damn close in texture as well.
Sauté fennel instead of, or with onion and mirepoux in the beginning of making your soup until soft (about 10 minutes) Use similarly in stews, or cut into thicker cubes and add to slow-cooking braises. Fennel is great in braises, as it will flavor wine while its simmering.

4. Add to Stocks

Here is where you can use these seemingly useless green stalks! I save those stalks (you can freeze them) for when I make broth, cut them up into cubes, much how you would treat celery and add them to variety of stocks I make. Add to stocks together with onions, carrots, celery.

5. Roast with other vegetables

Winter and fall roasts can benefit greatly from an addition of fennel. Simply cut into any shape (I usually quarter fennel for my roasts) add potatoes, turnips, carrots, beets, mushrooms, anything else you like roasting, coat with olive oil and your favorite herbs and roast in a Dutch oven or a roasting pan for 45 minutes in the oven at 375 degrees.

6. Use in salads

Great trick to add extra crunch to your salads: Slice very thin (yes that is the trick here), or use a mandolin for best results and add to any salad. I love the addition of fennel to this simple salad:

Simple fall salad:Roasted beets, fresh arugula, shaved fennel & blue cheese.

7. Fennel Gratin

Much like Potato Au Gratin: slice into rounds or triangles, layer in buttered earthenware dish, coat with béchamel sauce (2 tbsp butter + 3 tbsp flour + 2 cups milk, simmered 20 –25 mins), or heavy cream and gruyere & parmesan cheese, a pinch of nutmeg and thyme, repeat the process to create more layers. Generously cover the top layer with cheese and bake for 45 minutes or until soft at 400 degrees. This is a great, traditional Italian dish, often used for Christmas.

8. Use in Sauces

I often infuse my sauces (béchamel or brown sauce for instance) by adding a quarter or a half of fennel pinned with a clove and a bay leaf (this is called piquet). Reduce your stocks with a half a bulb or a few stalks of fennel prior to thickening your sauce.

9. Use as an Aromatic vegetable (to roast meat, chicken, etc with)

Roast (lift up) your meat or chicken on a layer of aromatic vegetables (onions, fennel, carrots, potatoes etc) Then use the fat soaked vegetables as a side dish along the meat. Potatoes are not aromatic actually, but are great because they soak up fat very well.

10. Use in Risotto

Fennel is great in risotto! Sauté finely diced fennel in butter or oil prior to adding rice to the pan, then cook risotto as usual (adding liquid slowly to fat coated rice). I usually add sun-dried tomatoes and pine nuts with my fennel risotto (1 ½ cup rice), cooking it in light vegetable broth (4.5 cups) and a cup of white wine (1 cup).

11. Using Herbs in dips (alike dill)

Dice the hell out of green herbs that look much like dill and use to flavor sour cream, crème fraiche, cream sauces, butters, mayonnaise and other cream, egg or yogurt based dips.

12. Using seeds

Fennel seeds are especially flavorful. They could be used to add flavor to beans, stews, roasts, tagine dishes and Indian style dishes, like vegetables or cooked garbanzo beans (chickpeas). Usually you add seeds to hot oil until they start popping or turn lightly brown. Make sure not to burn seeds. Then you can add whatever else you might be cooking: onion, beans, vegetables, etc. This method infuses the oil. Whatever you choose to use seeds for need to cook for awhile, making seeds ideal for stewed or slow-roasted dishes.

Looking for a light and tasty meal? Try this yummy salad recipe.

Duration : 0:3:48

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